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    Frozen Yogurt with Poached Rum Raisin Pears View Edit

    Servings: Not specified

    Directions

    Combine 1/3 cup rum with pear juice and sugar in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat, add the raisins and pears, and simmer, covered, until pears are just tender, about 10 minutes. Remove the lid from the pan and using a slotted spoon, remove the pears to a plate. Boil the poaching liquid, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in the butter and the remaining tablespoon rum and return the pears to the pan. Serve over frozen yogurt.

    Ingredients
    • 1/3 cup plus 1 tablespoon dark rum
    • 1/2 cup pear juice
    • 2 tablespoons sugar
    • 1/3 cup raisins
    • 3 large firm-ripe Bosc or Anjou pears, peeled, cored, and each cut into 8 wedges
    • 1 tablespoon cold unsalted butter
    • 1 pint frozen vanilla yogurt (regular or nonfat)

    Parsed from recipe text (no separate ingredient records).
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